You're going to go crazy over these Asian Beef Noodle Bowls! Juicy, tender, marinated sliced beef and crisp veggies are nestled on a bed of rice noodles, then drizzled with a tangy, sweet and spicy chili sauce. Yes, please!
Can you believe summer is nearly over? I'm sad. But happy that some things just never go out of season, like this vibrant, flavor-packed Asian Beef Noodle Bowl recipe! It's so easy, just 10 minutes to prepare, and perfect for those busy school nights ahead.
Ingredients you'll need to make this recipe
This beef noodle dish is entirely gluten-free (if that's something you care about). Switching out the noodles or sauce may contain glutens. Here are the ingredients I used:
- Steak. Your choice! I used organic grass-fed ribeye. (See further down for other steak options.)
- Bulgogi marinade. Makes the steak taste amazing! It's gluten-free, non-GMO, and vegan.
- Vermicelli rice noodles. These noodles are gluten-free. Not saying you have to use these. You can also use ramen noodles, egg noodles, or spaghetti noodles.
- Romain lettuce. Another option would be iceberg lettuce, but it has less nutritional value.
- Carrots. Good for your eyes, and so much more!
- Cucumber. Adds another layer of crunch to this noodle dish!
- Cilantro and mint. I love cilantro (some people don't!), so you can always just do mint.
- Peanuts. If you have peanut allergies, leave this off, or add another crunchy element like sunflower seeds.
- Lemon or lime wedges. Gotta have that extra acid to balance things out!
- Sweet chili sauce. For drizzling. It's sweet, savory, and spicy! I like Trader Joe's sweet chili sauce, but you can find this in the Asian section at any grocery store.
[*See recipe card for exact quantities.]
In This Article:
What kind of steak can you use in this recipe?
I used organic, grass-fed ribeye steak because that's what I prefer. But flank, skirt, and sirloin steak are also amazing in this beef noodle recipe. If you want to level-up this dish, use beef tenderloin!
For the best flavor, marinate the steak in the Bulgogi sauce for at least 30 minutes, and up to 2 hours. Sear the meat in a cast iron skillet, then thinly slice against the grain after resting on a cutting board for 10 minutes.
What is bulgogi sauce?
Bulgogi sauce is a popular sauce or marinade used in many Korean dishes, usually with BBQ beef. Bulgogi roughly translates to “fire meat.” It's a sweet and savory sauce used mostly in beef dishes.
Traditional bulgogi sauce is made with garlic, sugar, sesame oil and soy sauce. You can make this from scratch, but I love this brand of bulgogi sauce and it saves me the effort!
What noodles should you use?
Just about any noodles will work well with this versatile recipe! I used vermicelli rice noodles because they cook up so quickly. But you can use ramen noodles, egg noodles, spaghetti noodles, and more!
BYOB! "Build Your Own Bowl!" This Asian Beef Noodle Bowl dish is a fun family dinner with the kids. Back-to-school dinners have never been easier!
How to assemble the noodle bowls
First of all, there are no rules for assembling these beautiful bowls. But, here's how I do it:
- Place the rice noodles at the bottom of the bowl. (Don't worry. The noodles will soak up all of the flavors of the beef and sauce!)
- Layer the veggies and the beef over the rice noodles.
- Squeeze the lemons or limes over the bowl, and sprinkle the chopped peanuts and drizzle the sauce on top.
- Toss and serve!
Another great noodle dish!
This dish was inspired by my Gluten-Free Pulled Pork Ramen Bowls. This tasty dish features leftover pulled pork for protein, woody shiitake mushrooms, and vibrant baby bok choy. It’s hearty, healthy, and super fast!
Variations
- Instead of rice noodles, use steamed rice, cauliflower rice, or spiralized veggies (like "zoodles").
- Switch out the protein! Chicken, shrimp, or tofu are all good substitutions.
- Clean out your veggie drawer and add in some extra veggies, like onions, mushrooms, snow peas, and cabbage!
- Make it spicier by adding some sambal oelek chili paste to the sauce.
Recipe notes
- For the best flavor, make sure to marinate the steak in the Bulgogi sauce for at least 30 minutes, and up to 2 hours.
- It's always important to let the meat rest on a cutting board for at least 10 minutes before slicing. Otherwise, the juices from the meat will leak out and your steak will be less tender.
- These Asian Beef Noodle Bowls can be served cold as well. Perfect for next-day lunch! Keep the rice noodles separate when refrigerating.
- You can keep any leftovers in the fridge for up to four days.
Other noodle recipes you're going to want!
If you liked this Asian Beef Noodle Bowls recipe, you're going to want these other noodle recipes too!
- Instant Pot Pork Lo Mein
- Gluten-Free TikTok Ramen
- Soba Noodle Salad
- Easy Tofu Pad Thai
- Korean Sweet Potato Noodles with Beef
- Easy Thai Pad See Ew (Stir-Fried Noodles)
Asian Beef Noodle Bowls
These flavor-packed Asian Beef Noodle Bowls have tender, marinated beef strips and crisp veggies, nestled on top of a bed of rice noodles, and drizzled with a tangy, sweet and spicy chili sauce. So yum!
- Total Time: 46 min
- Yield: 2 bowls 1x
Ingredients
- 10-ounce steak (ribeye, flank, or skirt steak)
- 1 bottle Bulgogi sauce (for the marinade)
For the bowls:
- 1 head Romaine lettuce
- Handful fresh cilantro and mint
- 3 large carrots, cut into strips
- 1 English cucumber, cut into strips
- 6-ounce package vermicelli rice noodles
For the sauce:
- ¼ cup sweet chili sauce
- ½ cup water
- 3 tablespoons lemon juice
For the garnish:
- ¼ cup peanuts, chopped
- Lemon or lime wedges
Instructions
- In a large glass bowl, marinate the beef in the Bulgogi sauce for at least 30 minutes, or up two hours, in the refrigerator. Remove from fridge, shaking off excess marinade, and let it get to room temperature.
- Meanwhile, chop the lettuce into strips, and roughly chop the cilantro and mint. Set all prepared veggies aside.
Make the noodles:
- Boil water in a large pot. Cook the rice noodles according to package instructions.
- Let cool after rinsing and straining, and set aside.
Prepare the beef:
- Once the meat is finished marinating, heat a cast iron pan on medium-high.
- Sear about 3 minutes on each side until internal temperature reaches 145 degrees F.
- Let the meat rest for at least 10 minutes. Then thinly slice against the grain, and set aside.
Make the sauce:
- In a small bowl, combine the sweet chili sauce, water, and lemon juice.
- Whisk until well-combined. Set sauce aside.
Assemble the noodle bowls:
- Add the rice noodles at the bottom of the bowl. Then add the lettuce, cilantro and mint, carrots, cucumbers, and slices of meat.
- Garnish with chopped peanuts, lemon, and lime wedges.
- Drizzle the sauce over the top, and toss to coat.
Notes
- For the best flavor, make sure to marinate the steak in the Bulgogi sauce for at least 30 minutes, and up to 2 hours.
- It's always important to let the meat rest on a cutting board for at least 10 minutes before slicing. Otherwise, the juices from the meat will leak out and your steak will be less tender.
- These Asian Beef Noodle Bowls can be served cold as well. Perfect for next-day lunch! Keep the rice noodles separate when refrigerating.
- You can keep any leftovers in the fridge for up to four days.
- Prep Time: 40 min
- Cook Time: 6 min
- Category: Dinner
- Method: Stove top
- Cuisine: Asian Fusion
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 764
- Sugar: 16 g
- Sodium: 1372.3 mg
- Fat: 18.2 g
- Carbohydrates: 104.2 g
- Protein: 47.5 g
- Cholesterol: 85 mg
Sheryl Folgel says
I was so excited to see this recipe! I’m always ordering beef noodle bowls from my local Asian place, but wanted to learn how to make these at home. Thanks so much for posting this recipe!
Asian Caucasian says
Yay! Can't wait for you to make these beef noodle bowls, Sheryl! I know you're going to love how easy they come together, and how delicious they are!